Lemon Garlic Recipe

This zesty Lemon Garlic Sauce is a versatile condiment that brings a burst of flavor to any meal. Combining the bright acidity of fresh lemon juice with the aromatic punch of garlic and white vinegar, it creates a sharp, cleansing base. The addition of ancho chiles provides a smoky depth, while jalapenos and habaneros offer a customizable level of heat that dances on the palate. A splash of amber rum adds a subtle sweetness that balances the vinegar's bite. Perfect for drizzling over grilled meats, tossing with roasted vegetables, or using as a marinade for seafood, this sauce is quick to prepare and keeps well in the fridge. It is an essential addition to your pantry for adding instant international flair to everyday dishes.

Cooking Method: Boiling, Grilling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 257.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This zesty Lemon Garlic Sauce is a versatile condiment that brings a burst of flavor to any meal. Combining the bright acidity of fresh lemon juice with the aromatic punch of garlic and white vinegar, it creates a sharp, cleansing base. The addition of ancho chiles provides a smoky depth, while jalapenos and habaneros offer a customizable level of heat that dances on the palate. A splash of amber rum adds a subtle sweetness that balances the vinegar's bite. Perfect for drizzling over grilled meats, tossing with roasted vegetables, or using as a marinade for seafood, this sauce is quick to prepare and keeps well in the fridge. It is an essential addition to your pantry for adding instant international flair to everyday dishes.

Ingredients

1/2 ancho Chile, soften in hot water -- for 20 minutes
1 jalapeno Chopped
Habaneros, stemmed, seeded, chopped
1 cup Chopped onion
4 medium Garlic cloves
1 tablespoon Lemon juice
1 tablespoon Amber rum
1 cup White vinegar
1/2 teaspoon Oregano

Directions

1
Rehydrate the ancho chile in hot water for 20 minutes until soft, then drain and finely chop.
2
In a small saucepan, combine the lemon juice, amber rum, and white vinegar.
3
Bring the liquid mixture to a boil over medium heat, then remove from heat.
4
Place the chopped onion, jalapeno, habaneros, and garlic cloves into a food processor.
5
Pulse the vegetables until finely chopped.
6
Pour the hot liquid mixture into the food processor.
7
Add the oregano and pulse briefly to combine.
8
Add the chopped ancho chile one teaspoon at a time, pulsing between additions until the desired consistency and flavor intensity are reached.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 257.5kcal

% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.4g2%
Cholesterol 12.8mg5%
Sodium 276.9mg12%
Total Carbohydrate 47.6g16%
Dietary Fiber 4.3g18%
Sugars 5.0g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the sauce in an airtight glass jar in the refrigerator for up to 6 weeks.

Habaneros are very hot; wear gloves when handling them to avoid skin irritation, and wash your hands thoroughly afterward.

Adjust the heat level by varying the amount of jalapeno and habanero used. For a milder sauce, omit the habanero or use only the seeds of the jalapeno.

If a smoother texture is preferred, blend the sauce in a blender rather than a food processor.

This sauce pairs exceptionally well with grilled chicken, fish, or pork. It can also be used as a marinade for vegetables before roasting.

Keywords: lemon garlic sauce, spicy sauce, chile sauce, habanero, jalapeno, ancho chile, rum sauce, vinegar sauce, garlic sauce, lemon juice, oregano, onion sauce, marinade, grilling sauce, international cuisine, vegan sauce, blended sauce, hot sauce, quick recipe

Read it online: https://www.chefs-mate.com/recipe/lemon-garlic-recipe-6/